2 Reviews of Meat or Mushroom Kubbeh

From: tearoseberry

On May 10, 2005

This is one of my all time favorite middle eastern dishes. I have made it several times using this recipe. I have found that if you soak the bulgar in warm water for at least 30 minutes it is much nicer. Another variation is to split the crust recipe in half. Use a square or rectangular baking dish. Press half of the mixture into the pan. Spread the cooked meat mixture evenly in a layer on top of crust. Press top layer of crust evenly across the top. Then you bake it in the oven until everything is well done. Then cut into squares. Yummy!

From: Hazel

On Sep 4, 2002

great recipe, I actually substituted barley flour for the wheat (I don't eat wheat) and used rye bread crumbs. I also mixed the mushroom preparation with vegetarian mince (I have 3 veggies at home) and it got rave reviews, including from the meat eaters!